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Subramani G, Manian R. Optimizing bio-vanillin synthesis from ferulic acid via Pediococcus acidilactici: A systematic approach to process enhancement and yield maximization. J Biotechnol 2024; 393:49-60. [PMID: 39025369 DOI: 10.1016/j.jbiotec.2024.07.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 07/05/2024] [Accepted: 07/09/2024] [Indexed: 07/20/2024]
Abstract
The use of lignocellulosic biomass to create natural flavor has drawn attention from researchers. A key flavoring ingredient that is frequently utilized in the food industry is vanillin. In this present study, Pediococcus acidilactici PA VIT effectively involved in the production of bio-vanillin by using Ferulic acid as an intermediate with a yield of 11.43 µg/mL. The bio-vanillin produced by Pediococcus acidilactici PA VIT was examined using FTIR, XRD, HPLC, and SEM techniques. These characterizations exhibited a unique fingerprinting signature like that of standard vanillin. Additionally, the one variable at a time method, placket Burmann method, and response surface approach, were employed to optimize bio-vanillin. Based on the central composite rotary design, the most important process factors were determined such as agitation speed, substrate concentration, and inoculum size. After optimization, bio-vanillin was found to have tenfold increase, with a maximum yield of 376.4 µg/mL obtained using the response surface approach. The kinetic study was performed to analyze rate of reaction and effect of metal ions in the production of bio-vanillin showing Km of 10.25, and Vmax of 1250 were required for the reaction. The metal ions that enhance the yield of bio-vanillin are Ca2+, k+, and Mg2+ and the metal ions that affects the yield of bio-vanillin are Pb+ and Cr+ were identified from the effect of metal ions in the bio-vanillin production.
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Affiliation(s)
- Gomathi Subramani
- Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India.
| | - Rameshpathy Manian
- Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India.
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2
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Tupe RV, Singh NK, Odaneth AA. Biotransformation of maize bran-derived ferulic acid to vanillin using an adapted strain of Amycolatopsis sp. ATCC 39116. Biotechnol Prog 2024; 40:e3417. [PMID: 38415921 DOI: 10.1002/btpr.3417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 10/01/2023] [Accepted: 11/20/2023] [Indexed: 02/29/2024]
Abstract
Maize bran, an agro-processing waste residue, is a good source of ferulic acid that can be further valorized for vanillin production. However, extraction of ferulic acid from natural sources has been challenging due to low concentrations and intensive extraction procedures. In the present work, ferulic acid streams (purities ranging from 5% to 75%) extracted from maize bran using thermochemical methods were evaluated for biotransformation to vanillin, employing Amycolatopsis sp. as a whole-cell biocatalyst. Initial adaptation studies were critical in improving ferulic acid assimilation and its conversion to vanillin by 65% and 56%, respectively by the fourth adaptation cycle. The effect of cell's physiological states and vanillic acid supplementation on vanillin production was studied using standard ferulic acid as a substrate in an effort to achieve further improvement in vanillin yield. In the presence of vanillic acid, 18 h cultured cells using 2 g/L of standard and isolated ferulic acid produced vanillin concentrations of up to 0.71 and 0.48 g/L, respectively. Furthermore, intermediates involved in the ferulic acid catabolic pathway and their interrelations were studied using GC-MS analysis. Results indicated that two different routes were involved in the catabolism of standard ferulic acid, and similar metabolic routes were observed for an isolated ferulic acid stream. These findings effectively evaluated isolated ferulic acid for sustainable vanillin production while reducing agro-industrial waste pollution.
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Affiliation(s)
- Rasika V Tupe
- DBT-ICT Centre for Energy Biosciences, Institute of Chemical Technology (Formerly UDCT), Mumbai, India
| | - Nitesh K Singh
- DBT-ICT Centre for Energy Biosciences, Institute of Chemical Technology (Formerly UDCT), Mumbai, India
| | - Annamma A Odaneth
- DBT-ICT Centre for Energy Biosciences, Institute of Chemical Technology (Formerly UDCT), Mumbai, India
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3
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Xu L, Liaqat F, Sun J, Khazi MI, Xie R, Zhu D. Advances in the vanillin synthesis and biotransformation: A review. RENEWABLE AND SUSTAINABLE ENERGY REVIEWS 2024; 189:113905. [DOI: 10.1016/j.rser.2023.113905] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/23/2024]
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Paul V, Agarwal A, Dutt Tripathi A, Sirohi R. Valorization of lignin for the production of vanillin by Bacillus aryabhattai NCIM 5503. BIORESOURCE TECHNOLOGY 2023:129420. [PMID: 37399953 DOI: 10.1016/j.biortech.2023.129420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/05/2023]
Abstract
Coconut coir waste is a rich lignocellulosic biomass. The coconut coir waste generated from temples is resistant to natural degradation, and its accumulation causes environmental pollution. Ferulic acid, a vanillin precursor, was extracted from the coconut coir waste by hydro-distillation extraction. The extracted ferulic acid was used for vanillin synthesis by Bacillus aryabhattai NCIM 5503 under submerged fermentation. In the present study, the Taguchi DOE (design of experiment) software was used to optimize the fermentation process, which resulted in a 1.3 fold increase in vanillin yield (640.96±0.02 mg/L), as compared to the unoptimized yield of 495.96±0.01 mg/L. The optimized media for enhanced vanillin production comprised; fructose 0.75 % (w/v), beef extract 1 % (w/v), pH 9, temperature 30℃, agitation speed 100 rpm, trace metal solution 1 % (v/v), and ferulic acid 2 % (v/v). The results show that the commercial production of vanillin can be envisioned using coconut coir waste.
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Affiliation(s)
- Veena Paul
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 22105, UP, India
| | - Aparna Agarwal
- Department of Food Technology, Lady Irwin College, Delhi University, New Delhi, India
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 22105, UP, India.
| | - Ranjna Sirohi
- School of Health Sciences and Technology, University of Petroleum and Energy Studies, Dehradun 248007, Uttarakhand
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Mostafa HS, Hashem MM. Lactic acid bacteria as a tool for biovanillin production: A review. Biotechnol Bioeng 2023; 120:903-916. [PMID: 36601666 DOI: 10.1002/bit.28328] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 11/24/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
Vanilla is the most commonly used natural flavoring agent in industries like food, flavoring, medicine, and fragrance. Vanillin can be obtained naturally, chemically, or through a biotechnological process. However, the yield from vanilla pods is low and does not meet market demand, and the use of vanillin produced by chemical synthesis is restricted in the food and pharmaceutical industries. As a result, the biotechnological process is the most efficient and cost-effective method for producing vanillin with consumer-demanding properties while also supporting industrial applications. Toxin-free biovanillin production, based on renewable sources such as industrial wastes or by-products, is a promising approach. In addition, only natural-labeled vanillin is approved for use in the food industry. Accordingly, this review focuses on biovanillin production from lactic acid bacteria (LAB), which is generally recognized as safe (GRAS), and the cost-cutting efforts that are utilized to improve the efficiency of biotransformation of inexpensive and readily available sources. LABs can utilize agro-wastes rich in ferulic acid to produce ferulic acid, which is then employed in vanillin production via fermentation, and various efforts have been applied to enhance the vanillin titer. However, different designs, such as response surface methods, using immobilized cells or pure enzymes for the spontaneous release of vanillin, are strongly advised.
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Affiliation(s)
- Heba S Mostafa
- Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Marwa M Hashem
- Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut, Egypt
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Biotransformation of Agricultural By-Products into Biovanillin through Solid-State Fermentation (SSF) and Optimization of Different Parameters Using Response Surface Methodology (RSM). FERMENTATION 2022. [DOI: 10.3390/fermentation8050206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Vanillin is a flavorful and aromatic secondary metabolite found in vanilla plants. Natural vanillin, produced through processed vanilla beans accounts for scarcely 0.2% of industrial requirements. Vanillin produced via chemical methods and microbial fermentation fills the remaining gap. Among naturally available precursors for biovanillin synthesis, ferulic acid is widely used because of its structural similarity and abundant availability. Herein, various agricultural lignocellulosic by-products (sugarcane bagasse, wheat straw, rice straw, rice bran, and corn cob) were scrutinized for their ferulic acid content, and their biotransformation into biovanillin was examined by solid-state fermentation (SSF). Then, different physicochemical parameters, i.e., moisture content, pH, temperature, inoculum size, and incubation days, were optimized to achieve a high yield of biovanillin using central composite design (CCD) of response surface methodology (RSM). Among agricultural by-products tested, sugarcane bagasse produced 0.029 g/100 g of biovanillin using Enterobacter hormaechei through SSF. After optimization, the highest concentration of biovanillin (0.476 g/100 g) was achieved at a moisture content of 70%, temperature of 37.5 °C, pH 7.5, inoculum size of 4 mL and incubation time of 48 h. The F-value of 6.10 and p-value of 0.002 evidenced the ultimate significance of the model. The significance of the constructed model was supported by the 91.73% coefficient of determination (R2), indicating that the effects of moisture, pH, and temperature were significant. HPLC and FTIR confirmed the sample identification and purity (was reported to be 98.3% pure). In conclusion, sugarcane bagasse appears to be a cost-effective substrate choice for large-scale biovanillin production.
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Guneser O, Yuceer YK, Hosoglu MI, Togay SO, Elibol M. Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii. Braz J Microbiol 2022; 53:1533-1547. [PMID: 35488980 PMCID: PMC9433634 DOI: 10.1007/s42770-022-00766-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 04/16/2022] [Indexed: 11/02/2022] Open
Abstract
The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling time. The biosynthesis of flavor compounds was evaluated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and Spectrum™ sensory analysis. The specific growth rate (µ) and doubling time (td) of K. marxianus was calculated as 0.16/h and 4.21h, respectively, whereas that of D. hansenii was determined as 0.13/h and 5.33h, respectively. K. marxianus and D. hansenii produced significant levels of higher alcohols and acetate esters from rice bran. Results showed that K. marxianus can produce 827.27 µg/kg of isoamyl alcohol, 169.77 µg/kg of phenyl ethyl alcohol, and 216.08 µg/kg of phenyl ethyl acetate after 24-h batch fermentation. A significant amount of isovaleric acid was also synthesized by K. marxianus (4013 µg/kg) after the batch fermentation of 96 h. 415.64 µg/kg of isoamyl alcohol and 135.77 µg/kg of phenyl ethyl acetate was determined in rice bran fermented by D. hansenii after 24-h fermentation. Fermented cereals and rose were the characteristic flavor descriptors of the fermented rice bran samples. Rose flavor in fermented rice bran samples was found to be associated with phenyl ethyl alcohol, phenyl ethyl acetate, isoamyl acetate, and guaiacol. Thus, the findings of this study demonstrate that the valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolism.
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Affiliation(s)
- Onur Guneser
- Department of Food Engineering, Uşak University, Engineering Faculty, Uşak, Turkey
| | - Yonca Karagul Yuceer
- Department of Food Engineering, Çanakkale Onsekiz Mart University, Engineering Faculty, Terzioglu Campus, Çanakkale, Turkey.
| | | | - Sine Ozmen Togay
- Agricultural Faculty, Department of Food Engineering, Bursa Uludağ University, Bursa, Turkey
| | - Murat Elibol
- Department of Bioengineering, Ege University, Engineering Faculty, Izmir, Turkey
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9
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Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using Enterobacter hormaechei through Solid-State Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020040] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Vanillin is a secondary metabolite of plants and the major organoleptic aroma component of natural vanilla. Nowadays, the chemical synthesis method used for vanillin production has been rejected by the United States and European legislation, while plant-derived vanillin is expensive. The current study demonstrates vanillin production via solid-state fermentation (SSF) by Enterobacter hormaechei using different ferulic acid-rich fruit peels as substrates. From different ferulic acid-rich fruit peels (pomegranate, banana, and orange) screened Punica granatum (pomegranate) peels yielded maximum biovanillin (0.09 mg/g) after 24 h. Different bioprocess parameters, including moisture content, inoculum size, pH, and temperature, were optimized using central composite design (CCD) of the response surface methodology (RSM). The maximum biovanillin yield (0.462 mg/g) from Punica granatum peels was achieved at 60% moisture content, 2 mL inoculum size, 6.5 pH, and 32 °C temperature. An F-value of 12.94 and a p-value of 0.00 were recorded by the variance analysis indicated the proposed model’s significance. The coefficient of determination (R2) confirmed the model’s goodness of fit, having a value of 91.89%, which indicated the model’s accuracy. The optimally produced biovanillin was extracted and confirmed using FTIR. Further purity analysis was done by HPLC and the biovanillin was reported to be 99.2% pure. The results demonstrated that microbial conversion of ferulic acid-rich fruit peels to biovanillin offers a cost-effective approach for the industrial production of biovanillin.
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Sharma A, Singh J, Sharma P, Tomar GS, Singh S, Grover M, Nain L. One-pot microbial bioconversion of wheat bran ferulic acid to biovanillin. 3 Biotech 2021; 11:462. [PMID: 34745813 DOI: 10.1007/s13205-021-03006-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Accepted: 09/27/2021] [Indexed: 11/30/2022] Open
Abstract
Due to growing consumer preference towards natural ingredients in food products, the production of flavors by microbial biotransformation of agrowastes provides an eco-friendly, cost-effective and sustainable pathway for biovanillin production. In the present study, biovanillin was produced by microbial biotransformation of ferulic acid (FA) using Streptomyces sp. ssr-198. The strain was able to grow in glucose medium supplemented with 1 g/L FA and produce 20.91 ± 1.11 mg/L vanillin within 96 h, along with 5.78 ± 0.13 mg/L vanillic acid in 144 h. Estimation of enzymes involved in FA degradation detected maximum feruloyl-CoA synthetase activity (1.21 ± 0.03 U/mg protein) at 96 h and maximum vanillin dehydrogenase activity (0.31 ± 0.008 U/mg protein) at 168 h, with small amounts of ferulic acid esterase activity (0.13 ± 0.002 U/mg protein) in the fermentation medium. Further, the glucose deficient production medium supplemented with 3 g/L of ferulic acid when inoculated with Streptomyces sp. ssr-198 (6% wet weight) produced maximum vanillin (685 ± 20.11 mg/L) within 72 h at 37 °C under agitation (150 rpm) and declined thereafter. Furthermore, in a one-pot experiment, wherein crude ferulic acid esterase (700 IU/g of substrate) from Enterococcus lactis SR1 was added into 10% w/v wheat bran (natural source of ferulic acid) based medium and was inoculated with 1% w/v of Streptomyces sp. ssr-198 resulted in maximum vanillin production (1.02 ± 0.02 mg/g of substrate) within 60 h of incubation. The study provides an insight into synergistic effect of using FAE of E. lactis SR1 and Streptomyces sp. ssr-198 for bioproduction of biovanillin using agro residues. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-03006-0.
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Affiliation(s)
- Abha Sharma
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
| | - Jyoti Singh
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
| | - Pushpendra Sharma
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
| | - Govind Singh Tomar
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
| | - Surender Singh
- Department of Microbiology, Central University of Haryana, Mahendergarh, Haryana 123031 India
| | - Minakshi Grover
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
| | - Lata Nain
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
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Saeed S, Ur Rehman Baig U, Tayyab M, Altaf I, Irfan M, Raza SQ, Nadeem F, Mehmood T. Valorization of banana peels waste into biovanillin and optimization of process parameters using submerged fermentation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102154] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Martău GA, Călinoiu LF, Vodnar DC. Bio-vanillin: Towards a sustainable industrial production. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.059] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Paul V, Rai DC, T.S RL, Srivastava SK, Tripathi AD. A comprehensive review on vanillin: its microbial synthesis, isolation and recovery. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2020.1869039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Veena Paul
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Dinesh Chandra Rai
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Ramyaa Lakshmi T.S
- Department of Zoology and Microbiology, Thiagarajar College, Madurai, India
| | | | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
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Li C, Chen C, Wu X, Tsang CW, Mou J, Yan J, Liu Y, Lin CSK. Recent advancement in lignin biorefinery: With special focus on enzymatic degradation and valorization. BIORESOURCE TECHNOLOGY 2019; 291:121898. [PMID: 31395402 DOI: 10.1016/j.biortech.2019.121898] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 07/22/2019] [Accepted: 07/23/2019] [Indexed: 05/07/2023]
Abstract
With the intensive development of lignocellulosic biorefineries to produce fuels and chemicals from biomass-derived carbohydrates, lignin was generated at a large quantity every year. Therefore, lignin has received increasing attention as an abundant aromatics resource in terms of research and development efforts for value-added chemicals production. In this review, studies about lignin degradation especially the crucial enzymes involved and the reaction mechanism were substantially discussed, which provided the molecular basis of lignin biodegradation. Then, the latest improvements in lignin valorization by biological methods were summarized and case studies about value-added compounds from lignin were introduced. Afterwards, challenges, opportunities and prospects regarding biorefinery of lignin were presented.
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Affiliation(s)
- Chong Li
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangdong 518120, People's Republic of China
| | - Chao Chen
- BioZone, Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, ON M5S 3E5, Canada
| | - Xiaofen Wu
- Hunan Institute of Nuclear Agricultural Science and Space Breeding, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, People's Republic of China
| | - Chi-Wing Tsang
- Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong, Hong Kong, China
| | - Jinhua Mou
- School of Energy and Environment, City University of Hong Kong, Hong Kong
| | - Jianbin Yan
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangdong 518120, People's Republic of China
| | - Yun Liu
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Carol Sze Ki Lin
- School of Energy and Environment, City University of Hong Kong, Hong Kong.
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15
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Xu R, Zhang K, Liu P, Han H, Zhao S, Kakade A, Khan A, Du D, Li X. Lignin depolymerization and utilization by bacteria. BIORESOURCE TECHNOLOGY 2018; 269:557-566. [PMID: 30219494 DOI: 10.1016/j.biortech.2018.08.118] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 08/28/2018] [Accepted: 08/29/2018] [Indexed: 05/21/2023]
Abstract
Lignin compound wastes are generated as a result of agricultural and industrial practices. Microorganism-mediated bio-catalytic processes can depolymerize and utilize lignin eco-friendly. Although fungi have been studied since several decades for their ability to depolymerize lignin, strict growth conditions of fungus limit it's industrial application. Compared with fungi, bacteria can tolerate wider pH, temperature, oxygen ranges and are easy to manipulate. Several studies have focused on bacteria involved in the process of lignin depolymerization and utilization. Pseudomonas have been used for paper mill wastewater treatment while Rhodococcus are widely reported to accumulate lipid. In this review, the recent studies on bacterial utilization in paper wastewater treatment, lignin conversion to biofuels, bioplastic, biofertilizers and other value-added chemicals are summarized. As bacteria possess remarkable advantages in industrial production, they may play a promising role in the future commercial lignin utilization.
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Affiliation(s)
- Rong Xu
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Tianshuinanlu #222, Lanzhou, Gansu 730000, People's Republic of China
| | - Kai Zhang
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Tianshuinanlu #222, Lanzhou, Gansu 730000, People's Republic of China
| | - Pu Liu
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Tianshuinanlu #222, Lanzhou, Gansu 730000, People's Republic of China
| | - Huawen Han
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Tianshuinanlu #222, Lanzhou, Gansu 730000, People's Republic of China
| | - Shuai Zhao
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Tianshuinanlu #222, Lanzhou, Gansu 730000, People's Republic of China
| | - Apurva Kakade
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Tianshuinanlu #222, Lanzhou, Gansu 730000, People's Republic of China
| | - Aman Khan
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Tianshuinanlu #222, Lanzhou, Gansu 730000, People's Republic of China
| | - Daolin Du
- Institute for Energy Research, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Xiangkai Li
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Tianshuinanlu #222, Lanzhou, Gansu 730000, People's Republic of China.
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Kumar P, Ghosh Sachan S, Poddar R. Mutational analysis of microbial hydroxycinnamoyl-CoA hydratase-lyase (HCHL) towards enhancement of binding affinity: A computational approach. J Mol Graph Model 2017; 77:94-105. [PMID: 28850897 DOI: 10.1016/j.jmgm.2017.08.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 08/12/2017] [Accepted: 08/14/2017] [Indexed: 02/07/2023]
Abstract
Improving the industrial enzyme for better yield of the product is important and a challenging task. One of such important industrial enzymes is microbial Hydroxycinnamoyl-CoA hydratase-lyase (HCHL). It converts feruloyl-CoA to vanillin. We place our efforts towards the improvement of its catalytic activity with comprehensive computational investigation. Catalytic core of the HCHL was explored with molecular modeling and docking approaches. Site-directed mutations were introduced in the catalytic site of HCHL in a sequential manner to generate different mutants of HCHL. Basis of mutation is to increase the interaction between HCHL and substrate feruloyl-CoA through interatomic forces and hydrogen bond formation. A rigorous molecular dynamics (MD) simulation was performed to check the stability of mutant's structure. Root mean square deviation (RMSD), root mean square fluctuation (RMSF), dynamic cross correlation (DCCM) and principal component analysis (PCA) were also performed to analyze flexibility and stability of structures. Docking studies were carried out between different mutants of HCHL and feruloyl-CoA. Investigation of the different binding sites and the interactions with mutant HCHLs and substrate allowed us to highlight the improved performance of mutants than wild type HCHL. This was further validated with MD simulation of complex consisting of different mutants and substrate. It further confirms all the structures are stable. However, mutant-2 showed better affinity towards substrate by forming hydrogen bond between active site and feruloyl-CoA. We propose that increase in hydrogen bond formation might facilitate in dissociation of vanillin from feruloyl-CoA. The current work may be useful for the future development of 'tailor-made' enzymes for better yield of vanillin.
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Affiliation(s)
- Pravin Kumar
- Department of Bio-Engineering, Birla Institute of Technology-Mesra, Ranchi, JH, 835 215, India
| | - Shashwati Ghosh Sachan
- Department of Bio-Engineering, Birla Institute of Technology-Mesra, Ranchi, JH, 835 215, India
| | - Raju Poddar
- Department of Bio-Engineering, Birla Institute of Technology-Mesra, Ranchi, JH, 835 215, India.
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